Pumpkin Pie Cookie Cups
The perfect Thanksgiving dessert everyone’s going to be talking about!
Ingredients
Cookie Cup Base:
1 package Sweet Loren’s Sugar Cookie Dough (12 pre-cut cookies)
Nonstick spray or oil for mini muffin tin
Silicone mini muffin pan works best
Pumpkin Filling:
¾ cup Farmer’s Market Organic Pumpkin Pie Mix (or your favorite)
½ tsp vanilla extract (optional)
Pinch pumpkin pie spice or cinnamon
Whipped Topping:
¼ cup vanilla Greek yogurt (I used Chobani)
¼ cup Lite Cool Whip
1 tsp maple syrup
Dash cinnamon
Optional Toppings:
Chopped pecans or walnuts
Crushed graham cracker crumbs
Drizzle of maple syrup or hot honey
Directions
1) Prep the pan
Preheat oven to 325°F (165°C).
Lightly grease a mini muffin tin with nonstick spray.
Tip: silicone pans make removing the cups much easier.
2) Portion & shape the dough
Cut each Sweet Loren’s cookie dough puck in half (you’ll have 12 halves for 12 cups).
Roll each half into a small ball.
Press into each muffin cup, flattening the bottom and gently pressing the dough up the sides to form a shallow “cup.”
3) Bake the cookie cups
Bake 9–11 minutes, until edges are light golden and the dough has puffed slightly.
If they still feel overly soft or sticky when tapped, bake 1–2 minutes longer (Sweet Loren’s is naturally soft).
*Important step: Handling the “Top Border”
Sweet Loren’s naturally expands and sometimes forms a thin raised rim or “cookie lid” around the top.
Do this immediately after removing from the oven: Use the back of a small spoon to press down the center of each cookie to deepen the well. If any dough has puffed over the top edge, gently press it back down or break off the thin border while warm.
4) Cool completely
Let cookie cups cool 10–15 minutes in the tin.
If they still feel delicate, refrigerate the whole pan for 15 minutes before removing — this firms them up perfectly.
5) Add the pumpkin filling
Mix pumpkin pie mix with vanilla + spice.
Spoon 1 heaping teaspoon into each cooled cookie cup.
6) Make the whipped topping
Stir together Greek yogurt, Lite Cool Whip, maple syrup, and cinnamon until creamy and fluffy.
Chill 10–15 minutes for best texture.
Pipe or spoon a small swirl on top of each cup.
7) Finish & serve
Sprinkle with pecans or graham crumbs.
Add a light maple drizzle for shine and flavor.
Serve immediately or refrigerate 15 minutes for a firmer bite.
